[Sca-cooks] Question about pie crusts--sorta OOP

[Nambeanntan at aol.com]

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In a message dated 12/6/2001 11:38:41 PM Eastern Standard Time,
mooncat at in-tch.com writes:


> I don't want to do a paste that one normally
> associates with dessert, since they'll be closer to a main dish sort of
> thing.  I'm thinking something a little sturdier, maybe? Anyone got any
> ideas that would help?
> --Thanks in advance,
> Maire
>

I use a regular crust recipe but handle it a bit rougher, bypassing the
grains of rice stage just sorta smushing the flour into the shortening or you
could add some whole wheat flour, I've gone up to 100%, to the total amount
called for and omit any sugar. It takes a minute or so for the whole wheat to
absorb the water.

2 1/2 cps whole-wheat flour
1/2 tsp salt
1 cp shortening
1 tsp lemon juice or vinegar
1/2 cp  ice water give or take

Annan